BAKED PRODUCT WITH INCREASED STABILITY AND A METHOD TO PROVIDE STABILITY AND BALANCE OF THE BAKED PRODUCT

摘要

The invention relates to a baked product with increased stability while being made, which includes an upper cookie, a lower cookie and a filling therebetween. Each of the upper and lower cookies has the front end, the rear end, the length between said ends, two sides adjacent to these ends, a width between the sides, the central part, and also the internal and outer surfaces with the internal surfaces of the cookies adjacent the filling and contacting therewith. In doing so the internal surfaces of the cookies is in essence flat ones, and each of the outer surfaces includes a plurality of areas of the outer surface for providing the nonflat outer surface, at least one of the areas of the outer surface is in essence flat one with a width in essence lesser than the width of the cookie, and it is made ​​for providing the stability of the cookies, when at least one area, providing the stability, of the outer surface is arranged on in essence flat supporting surface. The invention also relates to a method for making such a product.